The first Passover Seder is Wednesday April 7th!

Passover has always been my favorite holiday, mostly because of all the special foods that we eat only at Passover.  My mom always downplayed what we couldn’t eat, and prepared many dishes that she would only serve during this very special week.  I thought it would be fun to share some of our family’s favorite recipes.  

 Passover Mandel Bread                                     

1 Cup sugar                                            1 ¼ Cup cake meal

¼ lb margarine                                    ¼ tsp salt

3 eggs                                                         3/8 Cup Potato Starch

½ cup chopped nuts                           1 – 3 oz chocolate bar, chopped

1 tsp cinnamon                                      2 tsp sugar


Cream sugar and margarine together.  Add eggs one at a time.   Mix cake meal and potato starch together and fold in slowly.  Add chocolate bits and nuts.  Form into 2 loaves on cookie sheet (use spatula to shape into even rectangle loaves). Sprinkle with cinnamon and sugar.  Bake in 350° oven for approximately 35 minutes.  Slice while hot, lay on side on cookie sheet and re-bake for an additional 5-10 minutes.

   Tsimmes For a Crowd 

2 lbs baby carrots                                        4 lbs sweet potatoes

24 oz container prunes                              1 lb apricots

4 lbs short ribs                                               1 ½ cups water

24 ounces orange juice concentrate      6 Tbs honey

2 Tbs brown sugartzimmess

 Place meat in large roasting pan.  Cut potatoes into large chunks and place around meat.  Put carrots, prunes and apricots in same pan.  Mix water orange juice concentrate, honey and brown sugar together and pour into pan.  Cover tightly and bake in 350 degree oven  for 2-3 hours.  Check periodically to be sure there is liquid in pan (can add more water if needed).  Tsimmes is ready when meat is tender and falls off the bone.

Please feel free to click on “Comments” to share a few of your favorite recipes!  I welcome your comments.

 Written by Beth Cantor, CRS, REALTOR, Calcagni Associates


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